Korean Beef Bowl

Korean beef served over white rice with fresh carrots, purple cabbage, cucumber and kimchi. The beef is topped with sesame seeds and green onions.

5 from 2 votes

This Korean beef bowl is loaded with flavor and comes together in just 30 minutes! It features ground beef cooked in a savory, umami-packed sauce, served over rice with fresh veggies, kimchi, and spicy mayo.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Korean

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Beef

1 lb lean ground beef I like using 85/15 or 90/10
¼ cup low sodium soy sauce or tamari I used 25% less sodium tamari
2 Tablespoons brown sugar or coconut sugar
1 Tablespoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon gochujang
2 teaspoons fish sauce
2 cloves garlic minced
1 teaspoon fresh ginger grated

Bowl

1-2 cups carrot ribbons
1-2 cups fresh cucumbers julienned
1-2 cups sliced red cabbage
½ cup Kimchi
Sliced green onion
Spicy mayo recipe below
Cooked white rice or cauliflower rice
Sesame seeds

Spicy Mayo

3 Tablespoons mayo I like avocado oil mayo
1 teaspoon Sriracha
1 Tablespoon water

Instructions

Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.
In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.
Add the prepared sauce to the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve over 1 cup of steamed rice or cooked cauliflower rice. Add your veggies (about ¼ cup of each: carrot ribbons, cucumbers and cabbage) and 1-2 Tablespoons kimchi. Garnish with sesame seeds and sliced green onions. Drizzle a little spicy mayo over the whole bowl and if you like spicy, you can drizzle with more sriracha or gochujang.

Notes

Make it low-carb: Serve these beef bowls with cauliflower rice instead of white rice.
Storing: Store the beef, rice, veggies, and sauce separately in airtight containers for up to 4 days. This helps everything stay fresh and prevents the veggies from getting soggy.
Reheating: Warm the beef and rice in the microwave or a skillet until heated through, then assemble your bowl with the fresh toppings and drizzle of spicy mayo.

Nutrition